Dhalpuri is roti with a thin layer of seasoned, ground split peas rolled inside it. It is the roti most often wrapped around curry goat, curry chicken or channa and aloo, and it is worth learning to make at home.
Success depends on the filling. The split peas should be boiled until just cooked, not mushy, then drained and dried well and ground to a fine, crumbly powder. A wet filling sticks and tears through the dough when you roll it.
Roll gently from the middle outwards and turn the roti often. If some filling breaks through, dust the spot with flour and carry on: it will still taste right, and the next one will be better.
The recipe
Dhalpuri Roti
Prep
45 min
Cook
50 min
Resting the dough
30 min
Total
2 hr 5 min
Serves
8
Makes
8 roti
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
For the dough
For the dhal filling
For cooking
Method
Boil the split peas
Rinse the split peas until the water runs clear. Boil them with the turmeric in plenty of water for 15 to 20 minutes, until cooked through but still holding their shape. Pinch one: it should be soft but not mushy.
Drain very well in a colander, then spread on a tray and leave for 15 minutes to cool and steam dry.
Grind the filling
Grind the peas with the garlic, pepper, ground geera and salt in a food processor, in short pulses, until the filling is fine, dry and crumbly, like breadcrumbs. If it clumps into a paste, the peas were too wet: spread it out to dry for a few more minutes.
Make the dough
Mix the flour, baking powder, salt and sugar. Add the water a little at a time, mixing, until you have a soft dough that is not sticky.
Knead for 3 to 4 minutes until smooth. Rub with the oil, cover and rest for 30 minutes.
Divide into 8 equal balls.
Fill and roll
Flatten a ball in your palm into a cup shape. Spoon in 2 to 3 tbsp of filling, gather the edges over the top and pinch them firmly closed. Set it sealed side down on a floured surface. Repeat with the rest and let them rest for 5 to 10 minutes.
Dust the surface and rolling pin with flour. Roll one ball gently from the centre outwards, turning it often, into a round about 10 inches (25 cm) across.
Cook the roti
Heat a tawa or large heavy frying pan over medium-high heat. Lay the roti on it and cook for 30 to 40 seconds, until small bubbles appear.
Flip, brush the top with oil, flip again and brush the other side. Cook for another 1 to 2 minutes, turning once or twice, until it puffs and has light brown spots on both sides.
Stack the cooked roti in a clean cloth to keep them soft while you cook the rest.
Serve it with
Curry goat, curry chicken or curry beef
Curry channa and aloo, and curry mango
Pepper sauce on the side
Substitutions
Food processor: a blender works in short pulses and small batches. A traditional mill (or grinding stone) gives the finest filling.
Hot pepper: leave it out for a mild roti, or use a little more for heat.
Storing and reheating
Wrap in a cloth and keep at room temperature for up to 1 day, or refrigerate in a bag for up to 3 days.
Freeze with baking paper between the roti for up to 2 months. Reheat on a warm tawa, or wrapped in a damp towel in the microwave.
Cook's notes
Keep the dough soft. A stiff dough is hard to roll thin and makes a tough roti.
